Best Flatbread With Pancetta And Asparagus Recipes

FLATBREAD PIZZA WITH ASPARAGUS, LEEKS & BURRATA

Steps:

• 1. Place pizza stone in oven. Preheat oven to 450 degrees. Place asparagus in a bowl, drizzle a small amount of olive oil over the asparagus and a little salt. Set aside
• 2. Add a little olive oil to a saute pan and saute the leeks about 5 minutes then add the garlic and saute another minute. Remove from heat.
• 3. Roll out the flatbread. If store bought it comes on parchment paper if not place flour on pizza peel. Roll up the sides of the flatbread dough about a quarter of an inch.
• 4. Tear the burrata cheese in pieces and lay it on the flatbread. Top with the leeks and asparagus. Take pizza peel and let the pizza slide off onto the pizza stone in oven. Let bake about 10 minutes.
• 5. Remove from oven. Sprinkle with Parmesan cheese and drizzle with some balsamic glaze

ROASTED ASPARAGUS WITH PANCETTA

Steps:

• Preheat oven to 400°F.
• Bend asparagus gently until it breaks at a natural point, and discard ends.
• Toss asparagus with oil and minced garlic, and spread in a single layer on a baking sheet.
• Season with salt and peppers and sprinkle with diced pancetta and parmesan cheese.
• Roast at 400F for 12 minutes or until done.
• Serve with lemon squeezed over asparagus.

SUMMER VEGGIE FLATBREAD

Steps:

• Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
• Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
• Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
• Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.

ASPARAGUS-AND-POTATO FLATBREAD

Steps:

• Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
• Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.